Description
A vibrant and quick vegetable stir fry perfect for busy weeknights, featuring a colorful mix of fresh vegetables tossed in a savory and slightly sweet sauce, cooked to tender-crisp perfection.
Ingredients
Scale
Sauce Ingredients
- 1/4 cup vegetable broth (Can substitute with chicken broth)
- 3 Tbsp soy sauce (Use tamari or coconut aminos for gluten-free)
- 2 Tbsp honey (Maple syrup can be used for vegan)
- 2 Tbsp shaoxing wine (Dry sherry can be substituted)
- 2 tsp sriracha (Leave out for a milder flavor)
- 1 1/2 tsp rice vinegar (White wine vinegar is a good alternative)
- 1 1/2 tsp toasted sesame oil
- 1 Tbsp cornstarch
Vegetables & Oil
- 2 Tbsp olive oil (Can substitute with vegetable or peanut oil)
- 6 oz mushrooms (Sliced, can substitute with other mushrooms)
- 2 medium carrots (Sliced on bias)
- 1 medium red bell pepper (Chopped)
- 1 medium yellow bell pepper (Chopped)
- 1/2 large red onion (Cut into chunks)
- 3 cups broccoli florets
- 5 oz sugar snap peas
- 1 Tbsp minced fresh garlic
- 1 Tbsp peeled and minced fresh ginger
- Sesame seeds (For garnish, optional)
Instructions
- Prepare the sauce: In a bowl, whisk together the vegetable broth, soy sauce, honey, shaoxing wine, sriracha, rice vinegar, toasted sesame oil, and cornstarch until smooth. Set aside.
- Heat the oil: Place a skillet over medium-high heat and add the olive oil, allowing it to heat thoroughly before adding vegetables.
- Sauté mushrooms: Add the sliced mushrooms to the skillet and cook for about 3 minutes until they start to soften and release their moisture.
- Add carrots: Toss in the sliced carrots and sauté for an additional 2 minutes, stirring often to ensure even cooking.
- Cook bell peppers and onion: Add the chopped red and yellow bell peppers along with the red onion chunks, continuing to stir-fry for another 2 minutes until they begin to soften.
- Add remaining vegetables: Incorporate the broccoli florets, sugar snap peas, minced garlic, and minced ginger into the skillet. Sauté until all vegetables are tender-crisp, about 3-4 minutes.
- Thicken the sauce: Give the prepared sauce a quick whisk to re-incorporate any settled cornstarch, then pour it into the skillet. Toss the vegetables well and cook for 1-2 minutes until the sauce thickens and coats all the veggies evenly.
- Serve and garnish: Remove from heat and immediately serve the stir fry. Garnish with sesame seeds if desired for added texture and flavor.
Notes
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Maple syrup can replace honey to make this dish vegan.
- Leaving out sriracha will yield a milder flavor.
- Dry sherry is a suitable substitute for shaoxing wine.
- Feel free to substitute mushrooms with any variety you prefer.
- Serve with steamed rice or noodles for a complete meal.
